മാരിനേഡ് ഫോര് the fish: Mix ഉപ്പ്, മുളക്, മഞ്ഞള് and ലൈമ് ജൂസ്. Keep it aside for 30 minutes to an hour. നല്ല ദശ ഉള്ള മീന് ആണ് നല്ലത്
For the gravy: onion, ginger garlic, tomato (I used tomato paste) curry leaves, uppu, manjal and pacha mulagu. Coconut milk and Garam Masala.
Heat oil in a pan and fry the fish one or two minutes on each side. It is just cook the fish slightly. NOT crispy. keep it aside. You may use the same pan for the gravy.
Add a little oil and saute sliced and crushed ingredients, add curry laves and tomato. add salt if needed. Add manjal and garam masala, Mix well. Now add the coconut milkj and bring to a boil. Immerse the fish pieces and cook for 2 or 3 minutes. If the gravy is too thin remove the fishes and let it dry out to required constancy. place the fish pieces back.
I learnt this recipe from my niece. Of course she takes out all the curry leaves and green chillies from the gravy. She has a tweezer for that. She also told me that once the fish curry is cool she puts into the fridge or in a cool place. Take it out the next day and use it just warm up slightly.I am sure it is to allow the fish to soak up all the juice and flavours.
When you make with Avoli, or Nei Meen think of me please